Sausage Gravy 101
Let us all know what you come up with. The sharing between "Recipe Friends" is also a Southern tradition! =^..^=
- 1 lb
- roll of your favorite sausage or a quart of homemade cold-packed sausage
- 1/4 c
- or more of all-purpose flour
- 2 c
- or more of milk
- salt & pepper, to taste
- 2 Tbsp
- 1/2 tsp
- teaspoon of sage, nutmeg, or poultry seasoning
- chopped onion or green pepper or garlic
- chopped bacon or bacon grease
- half & half, instead of milk
OTHER OPTIONS TO CONSIDER...
I love the ChopStir nylon chopper for changing a roll of sausage into sausage crumbles. It also works well for ground beef.
However you do it, brown the sausage until you have sausage crumbles.
1. Add flour to the browned sausage crumbles and drippings.
2. Remove the sausage with a slotted spoon and drain on paper towels. Add flour to the sausage drippings (or 1/2 the drippings and some butter or bacon grease).
Stir the flour until lightly browned. (As you can tell, I opt for Option 1.)
Put the biscuits into the oven about now.
If you removed the sausage in Step 3, stir it back into the gravy at this point.
If the gravy is too thin, cook it awhile longer. If it doesn't thicken soon, stir a few Tablespoons of flour into 1/2 cup of COLD water. Stir well. Add to the gravy & heat up. That should fix it.
If your gravy is too thick, stir in some more milk or water to thin it down.
The thickness of the gravy is strictly a matter of personal preference.
Serve hot & often! =^..^=